Italianangel
Posts: 2866
Joined: 8/4/2005
From: Vancouver, BC, Canada
Status: offline
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I just bought a load of snapper and tilapia fresh in bulk packs.
I do not eat meat, am allergic to poultry and eggs so for protein, especially when leaning down and contest prep, I depend on fish. I do use canned Tuna but I don't like to only count on that as it is very denatured.
I also like cod, halibut, sea bass, orange roughy and occasionally salmon.
For ease and flavor I like to pre coat my fish fillets in some stuff - and then bag them individually in ziploc for single servings so I can freeze them and defrost as needed. They cook in no time!
So the latest I used was for about 10 servings of an avg of 4-6 oz per serving, or fillets.
2 huge table spoons of grainy mustard, about a 1/4 cup of Worcestershire, a tbs of olive oil, 2-4 tbs of ms. dash table blend and fresh cracked pepper. Sometimes I also use garlic but not today, I forgot actually......
So I get a huge bowl, put them all in there with the stuff, coat them well and bag them. I would prefer to find an alternative to using ziplocs as I read they are bag to freeze with or cook with.......but for now this was my option.
I use Udos on my food but not to cook so for this it is not good to add until the fish is cooked. I also like to use some white wine to cook them in or braise them. I do not use the wine in pre coat as it would cook the fish as does vinegar. I do like to add some malt or white or even balsamic sometimes on my cooked fish as well.
Anyway, just thought I should share this so some of you have ideas, you can use this for any meat/poultry or alternative meat like tofu or whatever really!!
Linda
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Contest dieting recipe and convenience - 
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